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Easy White Chicken Chili

Featured in Big pots of steaming, hearty soup.

This creamy white chicken chili combines tender chicken, white beans, and green chiles. Let your crockpot do the work for a healthy and easy meal—perfect for weeknights or casual gatherings.
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alicia in the kitchen
Updated on Sun, 18 May 2025 11:17:12 GMT
A bowl of chicken chili topped with jalapeños, cilantro, lime wedges, and sour cream. Pin it
A bowl of chicken chili topped with jalapeños, cilantro, lime wedges, and sour cream. | tasteofsavor.com

When life gets wild but you still crave something super tasty, this crockpot white chicken chili is my lazy day hero. Just toss everything into your slow cooker, forget about it for hours, and you’ll come back to amazing smells. The chicken gets so soft it just falls apart and those white beans make it all silky and thick—no need for cream. Best of all, everyone can pile on their favorite toppings, so it's always a hit with the family.

The Secret Charm of This Dish

The magic of this chili is how the slow cooker does literally all the work while you’re off handling your life. I found out that if you blend up some of the beans, you get this crazy-smooth, creamy vibe with zero heavy cream. Squeeze in lime at the end for a zesty kick, and how spicy you want it is all up to you.

Grab What You Need

  • Lime: Honestly, don’t skip the fresh lime squeeze at the finish—it just lifts everything.
  • Cilantro: Bright and fresh, but totally fine to leave it out if you’re not into it.
  • Cayenne pepper: Use a little if you’re craving some heat.
  • Cumin and oregano: Makes the whole thing feel warm and cozy every bite.
  • Green chiles: Brings in a mild southwestern vibe, not too spicy.
  • Garlic and onion: Go fresh if you can—these two are flavor gold.
  • Chicken stock: I stick with low sodium, then just salt to taste later.
  • White beans: Great Northern beans blend up so smooth and add creaminess.
  • Chicken breasts: Crockpot turns them shredded and juicy with zero effort.
  • Optional toppings: Load up on cheese, yogurt, avocado, tortilla chips—anything goes here.

Jump Into Cooking

Step 5: Finish Strong
Mix the chicken back in, throw in that cilantro and squeeze over your lime. Taste and if you think it needs something, fix it up.
Step 4: Time for Creamy
Now comes the fun part—take your hand blender and puree some beans right in the pot. It’ll thicken everything beautifully.
Step 3: Shred Chicken
Pull the chicken breasts out and use a couple forks to shred ‘em up. They’ll basically fall apart with no effort.
Step 2: Chill While it Cooks
Put the lid on and relax. Go LOW for 6 hours or crank it up to HIGH for just 4. Chicken will get super tender.
Step 1: Crockpot Loading
Layer in your chicken, beans, broth, onion, garlic, all the seasonings—just pile it all in. Stir it up to mix.

Mix Things Up Your Way

  • Kid Friendly: Want it mild? Skip the spicy stuff and kids will gulp it down.
  • Make it Veggie: Leave out the chicken, double up on your beans—still awesome.
  • Spice it Up: Feeling bold? Toss in fresh jalapeños for a wild kick.
  • Try Chicken Thighs: If you go for thighs instead, let them cook a bit longer for the best flavor.
  • Extra Creamy Version: Love it rich? Swirl in some cream cheese before you blend for a velvet finish.

Keep It Tasty Later

  • Warming Up: Reheat slowly on the stove, or just microwave until steaming hot.
  • Freezer Magic: Stash extra portions in the freezer and they’re good for 2 months—so easy for future meals.
  • Fridge Storage: Pop leftovers into a sealed container and they’ll stay nice up to 5 days.

Round Out Your Table

Pair it up with a warm square of jalapeño cornbread if you want comfort food mode. I’ll roast up some veggies sometimes or lay out a bowl of chips for easy scooping. Want to go big? Add guac and ranch crackers and you’ve got a total spread.

My Pro Tips

  • Get Creative with Toppings: Toss in fresh avocado, a dollop of yogurt, or crunchy chips—keeps every bite new.
  • Don't Skip the Lime: Seriously, that burst right at the end brings it together.
  • Watch Your Timer: Slow cookers all behave different—mine’s a little wild, so I peek early.
A bowl loaded with green chicken chili, fresh cilantro, lime, and a plop of sour cream. Pin it
A bowl loaded with green chicken chili, fresh cilantro, lime, and a plop of sour cream. | tasteofsavor.com

Frequently Asked Questions

→ Can this chicken chili be cooked on the stove?
Absolutely. Sauté onions with olive oil first, then toss in everything else. Simmer about 15-20 minutes until the chicken is cooked through. Shred it and get it ready to serve.
→ What’s the best way to thicken white chicken chili?
Cut the broth amount to 2 cups first, then add more if needed later. To thicken, mash or blend a bit of the beans before mixing them in.
→ Is this chili freezer-friendly?
Totally! Freeze it in a sealed container for up to 2 months. Let it defrost in the fridge overnight, then heat it on the stove or in the microwave.
→ How long does this chili stay fresh in the fridge?
It keeps up to 5 days in an airtight container in your fridge. Just reheat on the stove or microwave until it’s steaming hot.
→ What toppings are good for white chicken chili?
Try jalapeños, shredded cheese, avocado slices, sour cream, or Greek yogurt. Add crushed tortilla chips or a squeeze of lime to brighten it up.

Crockpot Chicken Chili

Simple slow cooker chili with tender chicken, creamy white beans, and mild green chiles. Great for quick, comforting meals on busy days.

Prep Time
15 Minutes
Cook Time
300 Minutes
Total Time
315 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Easy

Cuisine: Tex-Mex

Yield: 6 Servings (6 bowls)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 1¼ pounds of chicken breasts, no bones or skin.
02 4 cups (32 ounces) of broth made with low-sodium chicken.
03 2 cans of white beans (15 ounces each), rinsed and drained.
04 2 cans of green chiles (4.5 ounces each), diced.
05 3 minced cloves of garlic.
06 1 small onion, yellow, diced finely.
07 2 teaspoons of ground cumin spice.
08 1 teaspoon of oregano, dried.
09 ½ teaspoon of coarse salt.
10 ¼ teaspoon cayenne for heat.
11 ¼ cup of freshly chopped cilantro.
12 Wedges of fresh lime.

Instructions

Step 01

In a 6-quart slow cooker, lay the chicken at the bottom. Toss in the beans, broth, chiles, onion, garlic, and spices. Mix everything together.

Step 02

Put the lid on and let it cook on high for 2-4 hours or on low heat for 4-6 hours, until the chicken is done. Pull the chicken out and shred it.

Step 03

Using an immersion blender, puree part of the chili mixture but leave some beans whole. Mix in the shredded chicken and cilantro.

Step 04

Scoop it into serving bowls, add a squeeze of lime, and pile on extras like sliced avocado, jalapenos, tortilla chips, cheese, or sour cream if you want.

Notes

  1. Can be made in just 30 minutes on the stovetop.
  2. Freezes and keeps well for 2 months.
  3. Lasts up to 5 days in the fridge.

Tools You'll Need

  • A slow cooker that holds 6 quarts.
  • Blender for immersion.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy is optional if adding sour cream or cheese toppings.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 314
  • Total Fat: 4 g
  • Total Carbohydrate: 36 g
  • Protein: 34 g